Mediterranean Savor: lentil cream soup with croutons

◼  An idea that my mother used to use in order to make a dish funnier was to add croutons (pieces of bread cut into cubes and fried in oil) to the lentil cream soup.

We prepare a lentil stew and the next day we change it into another dish.

>> see more vegetable cream soup recipes

                   

Mediterranean Savor: "Judiones from La Granja" to an old-fashioned way.

Since I discovered “the Judiones" (giant butter beans) from La Granja, they are also known by the name "white of Spain", more than 3 years ago, they have been my favorites. 

I practically prepare them in the same away, cooked with an onion, some  bay leaves , a  dried chili pepper  and a dash of sea salt. 

When they start to be soft, I am mashing some of beans with the aid of a skimmer and a fork. Sometimes I leave the broth more liquid, others, as in the photograph, thicker. But I always add a garlic stir-fry with  sweet paprika  in  extra virgin olive oil   at the end. 

If you like spicier, add more chilies or hot paprika; if it is, otherwise, remove the chili but you can keep sweet paprika. A little spicy, although very light, strengthens our body against colds. And the dish accompanied by a large slice of whole wheat bread. 

The beans prepared only or with other vegetables suit very well; furthermore, they are very digestive and nutritive. Their bad reputation is due to the fact that they are combined with animal food, that´s why they are very heavy dishes and difficult to digest. 

The giant butter beans are grown in the vicinity of La Granja from San Ildefonso in the province of Segovia (Spain), a nice place worth visiting. 

The difference in size of the beans (giant bean) in respect of white or pinto beans is visible in the photo.

                                    

Mediterranean Savor: White beans stew with spinach.

The white beans go very well with spinach, a rich source of vitamins and minerals.  

Preparation:             

• In a 3-liter saucepan put the beans (previously soaked overnight to rehydrate them), a large onion and add cold water, cover. Bring the water to a boil, add a dash of sea salt (to taste) and let it simmer.

• When the beans are tender, with the help of a skimmer and a fork, mash some beans to give the stew a thicker texture and stir.

• When they are cooked, add the spinach, previously picked over and washed (to clean the spinach, I use sea salt and vinegar).

• In a skillet lightly fry some cloves garlic, thinly sliced: add the garlic stir-fry to the saucepan, stir. And serve.

Accompany the dish by a large slice of whole-wheat bread; this way, we have a dish with a high nutritional value.    

Ingredients (Serves 4): 

200 g dried white beans; 
170 g  spinach  (once picked over); 
1 large onion; 
4 cloves garlic (to taste);
extra virgin olive oil ; 
sea salt (to taste).

>> see more stew recipes

                   

Mediterranean Savor: Dried legumes.

Beans, chickpeas, broad beans and lentils are very popular in the cuisines in the Mediterranean Basin; besides, there is a great variety both in size and colors what allows a lot of combinations.


We can prepare dried legumes alone or combined with other vegetables like spinach, turnip greens, kale, potatoes, carrots, tomatoes, etc.; or cereals like rice.

Season with herbs and spices; only with salt (to taste) for the cooking and serve with a drizzle of extra virgin olive oil in raw, etc.

We have very varied recipes ranging from Spanish chickpea stews, stocks, cream soups to vegetable purées (like hummus) and mixed salads, in which we combine the cooked legumes with raw vegetables, ideal for summer  times.

Since in summer, we lose more fluids and nutrients than in other times of the year, so we have to replenish them, not only drinking more water, but also through more nutritious dishes.




And if, besides, we accompany the legumes by cereals, then, we have dishes with a high nutritional value. 

For this reason, cereals like rice, bread (wheat /oat/ kamut/ rye /...), couscous and pasta have to be always whole-wheat, whole grain. 

Both in Spanish cuisine and Portuguese one

 is a tradition to accompany the meals by bread.